Glazed Butternut Squash


  • 3 pounds butternut squash, peeled
  • 1/2 cup apple cider
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped toasted pecans
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage


  1. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges. Cut wedges into 2-inch pieces.
  2. Stir together squash apple cider, water, butter, sugar, salt and pepper in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer gently, stirring occasionally, for 25 minutes.
  3. Uncover and cook for 5 minutes or until liquid thickens and squash is tender.
  4. Gently stir in pecans and sage until well combined.